13.25-16 oz whole-wheat macaroni (a box) boiled for six minutes. The desired texture is undercooked, not even al dente. Let the pasta cool. Typically I cool the pasta under a spray of cold water from the tap.

Dry ingredients, place these ingredients together in a bowl.

1 Tbsp each, Cumin, Dry Mustard, Paprika, Sea Salt

½ Tbsp Ginger

2 cups nutritional yeast.

Slop the soy milk into a blender. On medium speed pour the oil through the lid with the insert removed. Add garlic which will mince further and flavor the sauce well.

While still spinning, place a funnel into the top of the blender and spoon your dry ingredients into the soy and oil. You want a very thorough blend. Let it spin after the dry ingredients are in for an extra minute or two. This mixture will look more orange than you think it should. It will also be bubbly or well aerated. This is okay.

Place the mac in a 9×12 pan. Pour in your slurry and distribute well by hand. The first thing you will note is that it just doesn’t seem like enough macaroni. That’s okay.